Pinikpikan is a dish originating from Cordillera in Northern Luzon. Pinikpikan came from the word “Pik Pik” which means “to beat”. Being a controversial dish in the Philippines for it involves beating a live chicken, I was challenged by culinary students from SKD Academy to make my version of pinikpikan. Just a reminder: NO CHICKENS WERE HARMED IN MAKING THIS. So enjoy this recipe and you can make yours at home too!
- 1 whole native chicken
- 250g etag (or any salted / smoked pork substitute)
- 2 stems of celery
- 2 pcs chayote
- 1 onion
- 3 cloves garlic, diced
- 1 inch piece ginger, sliced thinly
- 1 bunch of pechay
- 2 litres of water
- Cooking oil as required
- Using a cleaver or large chefs knife, dismember the chicken into around 10 pieces. For a more authentic, smokey taste you can chargrill the outside of the chicken over a charcoal, or using a kitchen blow torch, prior to cutting it up.
- In a saucepan, Sautee garlic, ginger, onion and celery in a little cooking oil. Add water and chicken pieces and bring to the boil. Simmer for 10 minutes or until chicken meat is cooked
- Add the etag and rice wine and simmer for a further 10 minutes or until it is tender and cooked
- Add the chayote and continue simmering for a further 7 – 8 minutes or until cooked through
- Add the pechay and simmer for a further 1-2 minutes or until it has wilted.
- Serve alongside steaming rice
Check out my Pinikpikan Recipe video here:
This recipe is also included in my upcoming cookbook that is to be released next year! Keep in touch for more updates.
Don’t forget to subscribe to the channel if you like this video, and give us a thumbs up!
Follow us on Social Media for more Filipino Food Updates
Get the recipe – http://maputingcooking.com/recipe/okoy/
Get the newsletter: http://eepurl.com/PZeAH